Ingredients:

  • 16 oz rotini pasta
  • 1 tbsp salt
  • 1 cup English cucumber, diced
  • 2 cups cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Dice the cucumbers and onions into uniform, bite-sized pieces and halve the cherry tomatoes.
  2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Drain immediately and rinse with cold water to stop the cooking process.
  3. In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until emulsified.
  4. Place the cooled pasta in a large mixing bowl. Add the diced cucumbers, halved cherry tomatoes, diced red onion, crumbled feta cheese, and chopped parsley.
  5. Pour the prepared dressing over the pasta and vegetables, tossing gently to combine until evenly coated.